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1 00:00:02,080 00:00:03,560 MAEVE O'MEARA: Tonight on The Chefs' Line MAEVE O'MEARA: Tonight on The Chefs' Line
2 00:00:03,760 00:00:07,000 the station chef from Melbourne restaurant Easy Tiger the station chef from Melbourne restaurant Easy Tiger
3 00:00:07,200 00:00:09,840 will take on our three remaining home cooks, will take on our three remaining home cooks,
4 00:00:10,040 00:00:13,160 who think they've got what it takes to beat him at his own game. who think they've got what it takes to beat him at his own game.
5 00:00:13,360 00:00:15,080 Go, home cooks! Go, home cooks!
6 00:00:15,280 00:00:17,640 The challenge - to create their best version The challenge - to create their best version
7 00:00:17,840 00:00:20,480 of the Thai favourite massaman curry. of the Thai favourite massaman curry.
8 00:00:20,680 00:00:22,280 CAT: The dish came from my grandmother CAT: The dish came from my grandmother
9 00:00:22,480 00:00:24,160 with my own twist to it as well. with my own twist to it as well.
10 00:00:24,360 00:00:26,760 NAKARIN: I think I can deliver my signature dish. NAKARIN: I think I can deliver my signature dish.
11 00:00:26,960 00:00:28,280 DAN HONG: Beautiful. DAN HONG: Beautiful.
12 00:00:28,480 00:00:29,880 It's the ultimate food fight It's the ultimate food fight
13 00:00:30,080 00:00:32,720 to discover if delicious home-cooked meals... to discover if delicious home-cooked meals...
14 00:00:32,920 00:00:33,920 Wow! Wow!
15 00:00:34,120 00:00:37,720 MELISSA LEONG: This massaman curry has a lot of flavour going for it. MELISSA LEONG: This massaman curry has a lot of flavour going for it.
16 00:00:37,920 00:00:40,480 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
17 00:00:40,680 00:00:44,520 It had some spice, it had some sweetness - it was delicious. It had some spice, it had some sweetness - it was delicious.
18 00:00:44,720 00:00:47,840 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
19 00:00:48,040 00:00:49,920 renowned chef Mark Olive renowned chef Mark Olive
20 00:00:50,120 00:00:52,440 and food writer Melissa Leong. and food writer Melissa Leong.
21 00:00:52,640 00:00:54,120 Let's cook! Let's cook!
22 00:00:55,160 00:00:56,880 So, which home cook has what it takes So, which home cook has what it takes
23 00:00:57,080 00:00:59,440 to make it to the end of The Chefs' Line? to make it to the end of The Chefs' Line?
24 00:01:09,600 00:01:11,760 Go. Mum, let's get cooking! Go. Mum, let's get cooking!
25 00:01:11,960 00:01:13,240 (LAUGHS) (LAUGHS)
26 00:01:13,440 00:01:18,000 Tonight, the competition intensifies for our three talented home cooks. Tonight, the competition intensifies for our three talented home cooks.
27 00:01:18,200 00:01:20,080 Mummy's very passionate. Mummy's very passionate.
28 00:01:20,280 00:01:21,560 (LAUGHS) (LAUGHS)
29 00:01:21,760 00:01:23,040 There's mother of two Cat... There's mother of two Cat...
30 00:01:23,240 00:01:25,000 My mum's family is from Thailand. My mum's family is from Thailand.
31 00:01:25,200 00:01:28,440 Did you add the rice in? A little bit more, probably. Did you add the rice in? A little bit more, probably.
32 00:01:28,640 00:01:31,360 I learnt all of my Thai cooking form my mum's family I learnt all of my Thai cooking form my mum's family
33 00:01:31,560 00:01:34,320 and our recipes have pretty much been handed down and our recipes have pretty much been handed down
34 00:01:34,520 00:01:36,640 from generation to generation. from generation to generation.
35 00:01:36,840 00:01:38,200 Sawadikap. Sawadikap.
36 00:01:38,400 00:01:40,440 ..Thai born and bred dance teacher Nakarin... ..Thai born and bred dance teacher Nakarin...
37 00:01:40,640 00:01:41,920 Whoo! Whoo!
38 00:01:42,120 00:01:44,560 The best cooks is my grandmum and my dad. The best cooks is my grandmum and my dad.
39 00:01:44,760 00:01:48,000 These two is, like, my inspiration for cooking. These two is, like, my inspiration for cooking.
40 00:01:48,200 00:01:50,800 ..and Vietnamese beauty therapist Tran. ..and Vietnamese beauty therapist Tran.
41 00:01:51,000 00:01:55,360 I want to feed my family and my friends very healthy food. I want to feed my family and my friends very healthy food.
42 00:01:55,560 00:01:59,920 My grandma introduced us to Thai curry when I'm very little. My grandma introduced us to Thai curry when I'm very little.
43 00:02:00,120 00:02:01,760 Thank you. You're welcome. Thank you. You're welcome.
44 00:02:01,960 00:02:04,200 I love Thai food more than ever. I love Thai food more than ever.
45 00:02:05,320 00:02:06,440 Dressing? Dressing?
46 00:02:06,640 00:02:09,000 It's this connection to old family recipes It's this connection to old family recipes
47 00:02:09,200 00:02:11,200 that gives all our home cooks a unique edge that gives all our home cooks a unique edge
48 00:02:11,400 00:02:14,800 against the professionals from Easy Tiger. against the professionals from Easy Tiger.
49 00:02:15,000 00:02:17,480 Two ma hor, two betel, one pancake. Two ma hor, two betel, one pancake.
50 00:02:17,680 00:02:21,080 I opened Easy Tiger because I wanted to show I opened Easy Tiger because I wanted to show
51 00:02:21,280 00:02:24,160 beautiful Thai food done really, really well. beautiful Thai food done really, really well.
52 00:02:25,400 00:02:28,520 Owner and head chef Jarrod runs this hatted restaurant, Owner and head chef Jarrod runs this hatted restaurant,
53 00:02:28,720 00:02:30,800 which is renowned for its modern Thai cuisine which is renowned for its modern Thai cuisine
54 00:02:31,000 00:02:33,640 and superb flavour combinations. and superb flavour combinations.
55 00:02:33,840 00:02:37,720 Sweet, sour, salty, fishy, smoky. Sweet, sour, salty, fishy, smoky.
56 00:02:37,920 00:02:39,520 And if you get that right on the plate, And if you get that right on the plate,
57 00:02:39,720 00:02:41,360 it's truly an amazing dish to eat. it's truly an amazing dish to eat.
58 00:02:41,560 00:02:43,960 Deeply satisfying beef dish Deeply satisfying beef dish
59 00:02:44,160 00:02:48,080 that's intriguing, interesting and unctuous, isn't it? that's intriguing, interesting and unctuous, isn't it?
60 00:02:48,280 00:02:49,800 Sure is. Oh! Sure is. Oh!
61 00:02:52,200 00:02:54,000 DAN HONG: Welcome back to The Chefs' Line. DAN HONG: Welcome back to The Chefs' Line.
62 00:02:54,200 00:02:55,840 How are we all feeling? How are we all feeling?
63 00:02:56,080 00:02:58,040 Yeah, good! Yeah? Confident. Yeah, good! Yeah? Confident.
64 00:02:58,240 00:03:00,520 Who's gonna win tonight? Who's gonna win tonight?
65 00:03:00,720 00:03:02,520 (LAUGHTER) Hey! (LAUGHTER) Hey!
66 00:03:02,720 00:03:04,280 Who WANTS to win tonight? Who WANTS to win tonight?
67 00:03:04,480 00:03:07,120 Yay! Oh, of course! We all do! Yay! Oh, of course! We all do!
68 00:03:07,320 00:03:10,240 Home cooks, you are bravely taking on the chefs' line Home cooks, you are bravely taking on the chefs' line
69 00:03:10,440 00:03:12,440 of Melbourne's Easy Tiger restaurant. of Melbourne's Easy Tiger restaurant.
70 00:03:12,640 00:03:15,560 Head chef Jarrod, who's next in line to cook? Head chef Jarrod, who's next in line to cook?
71 00:03:15,760 00:03:18,280 So, next in line will be our station chef, Yall. So, next in line will be our station chef, Yall.
72 00:03:20,960 00:03:24,520 And how do you rate Yall's chances? Very high. And how do you rate Yall's chances? Very high.
73 00:03:26,120 00:03:27,600 We'll have to wait and see, though. We'll have to wait and see, though.
74 00:03:27,800 00:03:30,360 Station chef Yall, it's time for you to step up Station chef Yall, it's time for you to step up
75 00:03:30,560 00:03:32,280 and represent your restaurant. and represent your restaurant.
76 00:03:33,760 00:03:35,320 And how are you feeling, Yall? And how are you feeling, Yall?
77 00:03:35,520 00:03:37,280 Um, I feel OK. Um, I feel OK.
78 00:03:37,480 00:03:39,760 It's gonna be a push, but that's what we do - It's gonna be a push, but that's what we do -
79 00:03:39,960 00:03:41,680 push under pressure. push under pressure.
80 00:03:41,880 00:03:47,520 And now we're gonna test you with a Thai favourite. And now we're gonna test you with a Thai favourite.
81 00:03:47,720 00:03:51,240 We want you to make your best massaman curry! We want you to make your best massaman curry!
82 00:03:51,440 00:03:52,880 ALL: Yes! ALL: Yes!
83 00:03:55,280 00:03:58,000 MAEVE O'MEARA: Massaman curry is rich and mild. MAEVE O'MEARA: Massaman curry is rich and mild.
84 00:03:58,200 00:03:59,880 It's commonly made with red meat, It's commonly made with red meat,
85 00:04:00,080 00:04:03,280 a coconut-based sauce, potato and peanuts. a coconut-based sauce, potato and peanuts.
86 00:04:04,320 00:04:08,200 The curry paste uses spices not often seen in other Thai curries, The curry paste uses spices not often seen in other Thai curries,
87 00:04:08,400 00:04:11,800 such as cinnamon, bay leaves, cloves and cardamom. such as cinnamon, bay leaves, cloves and cardamom.
88 00:04:14,400 00:04:17,960 So, the best plate on the pass will be decided by one of us. So, the best plate on the pass will be decided by one of us.
89 00:04:18,160 00:04:19,440 Tonight... Tonight...
90 00:04:19,640 00:04:20,920 ..it's Melissa! ..it's Melissa!
91 00:04:21,120 00:04:26,480 Well, I can't wait to see a really rich, big-flavoured dish tonight. Well, I can't wait to see a really rich, big-flavoured dish tonight.
92 00:04:26,680 00:04:29,000 Melissa will taste and judge each dish Melissa will taste and judge each dish
93 00:04:29,200 00:04:33,280 without knowing if it was made by a home cook or by station chef Yall. without knowing if it was made by a home cook or by station chef Yall.
94 00:04:33,480 00:04:36,560 You have 1 hour and 50 minutes. You have 1 hour and 50 minutes.
95 00:04:36,760 00:04:38,600 Let's cook! Let's cook!
96 00:04:47,800 00:04:49,720 My version of the massaman curry My version of the massaman curry
97 00:04:49,920 00:04:54,560 is lamb with pancakes and cucumber pickles. is lamb with pancakes and cucumber pickles.
98 00:04:54,760 00:04:57,920 The recipe was given to my mother from my grandmother. The recipe was given to my mother from my grandmother.
99 00:04:58,120 00:05:01,000 It has been in the family for a very long time. It has been in the family for a very long time.
100 00:05:02,160 00:05:05,880 So, the lamb was put into a pressure cooker So, the lamb was put into a pressure cooker
101 00:05:06,080 00:05:09,000 with some onions, bay leaves, coconut milk, with some onions, bay leaves, coconut milk,
102 00:05:09,200 00:05:12,320 then you've got the actual paste itself. then you've got the actual paste itself.
103 00:05:12,520 00:05:16,320 This is what's gonna create the base flavour for the curry. This is what's gonna create the base flavour for the curry.
104 00:05:16,520 00:05:19,920 Coriander seeds, lemongrass, garlic, Coriander seeds, lemongrass, garlic,
105 00:05:20,120 00:05:22,680 peanuts, dried chilli. peanuts, dried chilli.
106 00:05:24,120 00:05:27,840 I'm hoping to get that depth of flavour with the paste I'm hoping to get that depth of flavour with the paste
107 00:05:28,040 00:05:30,760 and that the lamb will be falling off the bone and that the lamb will be falling off the bone
108 00:05:30,960 00:05:32,240 when the judges taste the dish. when the judges taste the dish.
109 00:05:32,440 00:05:35,480 It's definitely going to... test. It's definitely going to... test.
110 00:05:35,680 00:05:37,600 (LAUGHS) OK. (LAUGHS) OK.
111 00:05:41,480 00:05:47,000 I'm making beef massaman curry, because my grandma love it I'm making beef massaman curry, because my grandma love it
112 00:05:47,200 00:05:51,200 and I will do the mango salad with the snake beans. and I will do the mango salad with the snake beans.
113 00:05:51,400 00:05:53,640 That's the Thai authentic salad. It's very nice. That's the Thai authentic salad. It's very nice.
114 00:05:54,880 00:05:57,080 I cook my beef first with curry spices - I cook my beef first with curry spices -
115 00:05:57,280 00:06:00,520 coriander, cumin, cinnamon - coriander, cumin, cinnamon -
116 00:06:00,720 00:06:04,280 and fry it with onion, garlic, ginger. and fry it with onion, garlic, ginger.
117 00:06:04,480 00:06:09,000 I have to cook very authentic Thai, very good flavour. I have to cook very authentic Thai, very good flavour.
118 00:06:10,200 00:06:11,480 And when the beef's soft And when the beef's soft
119 00:06:11,680 00:06:14,600 I will add in the potato to make it nice taste. I will add in the potato to make it nice taste.
120 00:06:20,320 00:06:21,920 MARK OLIVE: Hi, Tran. How are you? MARK OLIVE: Hi, Tran. How are you?
121 00:06:22,120 00:06:23,400 So, what are you making here? So, what are you making here?
122 00:06:23,600 00:06:27,480 This my grandma... used to cook curry for us. This my grandma... used to cook curry for us.
123 00:06:27,680 00:06:30,560 Yeah? Is that how she does it? Not a pressure cooker? Yeah? Is that how she does it? Not a pressure cooker?
124 00:06:30,760 00:06:32,760 She doesn't use pressure cooker before, She doesn't use pressure cooker before,
125 00:06:32,960 00:06:34,360 but I will check the timing. but I will check the timing.
126 00:06:34,560 00:06:37,840 If, after half an hour, the meat is not soft the way I want it If, after half an hour, the meat is not soft the way I want it
127 00:06:38,040 00:06:41,000 I will move it into the pressure cooker I will move it into the pressure cooker
128 00:06:41,200 00:06:43,160 and will try to speed it up, the timing. and will try to speed it up, the timing.
129 00:06:43,360 00:06:44,760 But the taste will be, promise, the same. But the taste will be, promise, the same.
130 00:06:44,960 00:06:46,920 So, you're looking for your meat to be nice and tender. So, you're looking for your meat to be nice and tender.
131 00:06:47,160 00:06:49,360 I suppose that's your number one thing. Nice and tender, yes. I suppose that's your number one thing. Nice and tender, yes.
132 00:06:49,560 00:06:51,400 OK. I wish you luck. OK. I wish you luck.
133 00:06:51,600 00:06:53,120 Thank you, Mark. Thank you, Mark.
134 00:06:58,960 00:07:03,920 This curry, I just want a little bit of fusion look. This curry, I just want a little bit of fusion look.
135 00:07:04,120 00:07:07,720 Because, normally, curry, we have to serve with rice, Because, normally, curry, we have to serve with rice,
136 00:07:07,920 00:07:11,200 but this one I use the smashed potato but this one I use the smashed potato
137 00:07:11,400 00:07:14,800 and I cook the massaman curry with chicken. and I cook the massaman curry with chicken.
138 00:07:15,960 00:07:19,800 I picked chicken because I don't eat beef, I don't like lamb. I picked chicken because I don't eat beef, I don't like lamb.
139 00:07:20,000 00:07:21,320 The smell is quite strong. The smell is quite strong.
140 00:07:21,520 00:07:23,360 So, that's why I choose the chicken. So, that's why I choose the chicken.
141 00:07:23,560 00:07:26,280 I think chicken should be good for me. I think chicken should be good for me.
142 00:07:26,480 00:07:28,880 In massaman curry you have to have In massaman curry you have to have
143 00:07:29,080 00:07:33,320 the sour, the spice, the salt and the sweet. the sour, the spice, the salt and the sweet.
144 00:07:34,560 00:07:37,400 I saw this. I couldn't help myself but see this on the bench. I saw this. I couldn't help myself but see this on the bench.
145 00:07:37,600 00:07:39,800 Yes. What is this doing on the bench? Yes. What is this doing on the bench?
146 00:07:40,000 00:07:41,840 So, it's gonna be part of my massaman curry. So, it's gonna be part of my massaman curry.
147 00:07:43,880 00:07:45,160 Pineapple as well? Yes. Pineapple as well? Yes.
148 00:07:45,360 00:07:49,080 So, you're doing a pineapple and chicken breast massaman curry... So, you're doing a pineapple and chicken breast massaman curry...
149 00:07:49,280 00:07:51,360 Yes. ..on mashed potatoes? Yes. ..on mashed potatoes?
150 00:07:51,560 00:07:52,840 Yes. Yes.
151 00:07:53,040 00:07:54,760 (ALL LAUGH) (ALL LAUGH)
152 00:07:54,960 00:07:58,720 It's either gonna be a game changer and blow... blow my mind... It's either gonna be a game changer and blow... blow my mind...
153 00:07:58,920 00:08:01,280 (LAUGHS) Hopefully. ..or it might be a disaster. (LAUGHS) Hopefully. ..or it might be a disaster.
154 00:08:01,480 00:08:03,560 I hope not, but good luck. Thank you. I hope not, but good luck. Thank you.
155 00:08:03,760 00:08:06,400 And, uh... it's not up to me. And, uh... it's not up to me.
156 00:08:06,600 00:08:07,920 It's up to Mel, so... Yes. It's up to Mel, so... Yes.
157 00:08:08,120 00:08:09,440 Hopefully, she has an open mind. Hopefully, she has an open mind.
158 00:08:09,640 00:08:11,080 Hopefully. Hopefully.
159 00:08:14,640 00:08:18,680 The pineapple will make the meat more tender... The pineapple will make the meat more tender...
160 00:08:20,480 00:08:22,200 ..and the flavour of the pineapple ..and the flavour of the pineapple
161 00:08:22,400 00:08:26,880 will make the curry sauce more, like, harmony together. will make the curry sauce more, like, harmony together.
162 00:08:28,840 00:08:30,280 That's my secret. That's my secret.
163 00:08:34,640 00:08:36,080 JARROD: Yall, how are the potatoes? JARROD: Yall, how are the potatoes?
164 00:08:36,280 00:08:37,560 Uh, it's good. Uh, it's good.
165 00:08:37,760 00:08:39,120 Really? Great. Yeah. Really? Great. Yeah.
166 00:08:39,320 00:08:41,000 Today I'm cooking massaman curry Today I'm cooking massaman curry
167 00:08:41,200 00:08:43,600 of kipfler potatoes, baby corn and fennel. of kipfler potatoes, baby corn and fennel.
168 00:08:43,800 00:08:47,280 The massaman curry traditionally is meat-based, The massaman curry traditionally is meat-based,
169 00:08:47,480 00:08:50,600 so being the only vegetarian might be a bit challenging. so being the only vegetarian might be a bit challenging.
170 00:08:50,800 00:08:52,680 So, basically, I'm making a curry paste. So, basically, I'm making a curry paste.
171 00:08:52,880 00:08:54,320 I need dried chilli. I need dried chilli.
172 00:08:54,520 00:08:55,800 You've gotta soak them. You've gotta soak them.
173 00:08:56,000 00:08:57,440 You've gotta put with one cup of onion You've gotta put with one cup of onion
174 00:08:57,640 00:08:59,800 to one and half cup of garlic with galangal, to one and half cup of garlic with galangal,
175 00:09:00,000 00:09:01,800 and blend, and cook them really well. and blend, and cook them really well.
176 00:09:02,000 00:09:03,280 The most important element is The most important element is
177 00:09:03,480 00:09:05,440 your chillies are soaked in hot water long enough your chillies are soaked in hot water long enough
178 00:09:05,640 00:09:07,840 to make them soft, so you have a beautiful paste. to make them soft, so you have a beautiful paste.
179 00:09:10,680 00:09:12,840 Number two is, like, make sure you take it far enough Number two is, like, make sure you take it far enough
180 00:09:13,040 00:09:14,720 to get that depth of flavour. to get that depth of flavour.
181 00:09:14,920 00:09:16,320 Take it to the point of caramel Take it to the point of caramel
182 00:09:16,520 00:09:18,440 but without burning it, if you know what I mean. but without burning it, if you know what I mean.
183 00:09:19,640 00:09:22,400 And number three is make sure the vegetables are cooked perfectly And number three is make sure the vegetables are cooked perfectly
184 00:09:22,600 00:09:24,280 so you have this beautiful curry. so you have this beautiful curry.
185 00:09:24,480 00:09:26,960 Have you got a bamboo steamer on for the fennel? Have you got a bamboo steamer on for the fennel?
186 00:09:27,160 00:09:28,760 Yeah, I'm doing it now. Yeah, I'm doing it now.
187 00:09:30,520 00:09:32,840 DAN HONG: So, head chef Jarrod, how do you think Yall's going? DAN HONG: So, head chef Jarrod, how do you think Yall's going?
188 00:09:33,040 00:09:34,520 Moving along nicely. Moving along nicely.
189 00:09:36,040 00:09:38,360 The paste isn't made yet, but it's close. The paste isn't made yet, but it's close.
190 00:09:38,560 00:09:40,720 Well, it's sort of getting caramelly, Well, it's sort of getting caramelly,
191 00:09:40,920 00:09:42,560 but I want to take it further. but I want to take it further.
192 00:09:42,760 00:09:47,400 And talking about veg, why did you decide to use a vegetarian curry? And talking about veg, why did you decide to use a vegetarian curry?
193 00:09:47,600 00:09:52,240 Because, you know, massaman curries are usually paired with rich meat. Because, you know, massaman curries are usually paired with rich meat.
194 00:09:53,280 00:09:54,880 It's a modern take on Thai It's a modern take on Thai
195 00:09:55,080 00:09:58,400 so, you know, why can't it be a vegetarian massaman? so, you know, why can't it be a vegetarian massaman?
196 00:09:58,600 00:10:00,280 Like, I reckon it can be. Like, I reckon it can be.
197 00:10:02,360 00:10:04,480 Well, Melissa is a bit of a carnivore. Well, Melissa is a bit of a carnivore.
198 00:10:04,680 00:10:06,800 So... it's really up to her. So... it's really up to her.
199 00:10:07,000 00:10:09,040 OK? (LAUGHS) OK? (LAUGHS)
200 00:10:09,240 00:10:13,040 You don't often see massaman curry served with flatbread pancakes. You don't often see massaman curry served with flatbread pancakes.
201 00:10:13,240 00:10:15,640 Gotta make sure. I've gotta concentrate, and I don't stuff up. Gotta make sure. I've gotta concentrate, and I don't stuff up.
202 00:10:15,840 00:10:18,680 Hopefully, pineapple and chicken will pay off. Hopefully, pineapple and chicken will pay off.
203 00:10:18,880 00:10:21,400 Yum! MELISSA LEONG: The best idea ever. Yum! MELISSA LEONG: The best idea ever.
204 00:10:21,600 00:10:23,040 (SIGHS) (SIGHS)
205 00:10:28,760 00:10:31,320 Alright, guys, you've gotta hurry with your curries! Alright, guys, you've gotta hurry with your curries!
206 00:10:31,520 00:10:33,480 You've got 14 minutes to go! You've got 14 minutes to go!
207 00:10:33,680 00:10:34,640 Come on! Come on!
208 00:10:34,840 00:10:37,920 MAEVE O'MEARA: Thai week is in full swing between our three home cooks MAEVE O'MEARA: Thai week is in full swing between our three home cooks
209 00:10:38,120 00:10:41,200 and station chef Yall from restaurant Easy Tiger. and station chef Yall from restaurant Easy Tiger.
210 00:10:41,400 00:10:43,840 Gotta make sure. I've gotta concentrate, and I don't stuff up. Gotta make sure. I've gotta concentrate, and I don't stuff up.
211 00:10:44,040 00:10:45,320 They're aiming for a win They're aiming for a win
212 00:10:45,520 00:10:48,040 by reinventing the classic massaman curry... by reinventing the classic massaman curry...
213 00:10:48,240 00:10:49,240 (SIGHS HEAVILY) (SIGHS HEAVILY)
214 00:10:49,440 00:10:53,440 ..which needs to meet all of blind tasting judge Melissa's expectations. ..which needs to meet all of blind tasting judge Melissa's expectations.
215 00:10:54,800 00:10:56,240 It's all about the tender meat, It's all about the tender meat,
216 00:10:56,440 00:10:58,000 the depth of flavour that's developed the depth of flavour that's developed
217 00:10:58,200 00:11:01,680 from aromatics that go into your curry paste. from aromatics that go into your curry paste.
218 00:11:02,720 00:11:05,840 Cooking this curry low and slow. Cooking this curry low and slow.
219 00:11:06,040 00:11:11,240 And it should be consumed with one utensil - a fork or a spoon. And it should be consumed with one utensil - a fork or a spoon.
220 00:11:11,480 00:11:14,880 It should be that tender that it just falls apart when you go to dig in. It should be that tender that it just falls apart when you go to dig in.
221 00:11:19,920 00:11:21,560 It's not quite ready. It's not quite ready.
222 00:11:21,760 00:11:23,600 The lamb wasn't falling off the bone. The lamb wasn't falling off the bone.
223 00:11:23,800 00:11:25,360 It was still a bit firm. It was still a bit firm.
224 00:11:26,960 00:11:30,280 So there was a mild panic inside, going, "Oh... So there was a mild panic inside, going, "Oh...
225 00:11:30,480 00:11:32,640 "I hope I have something to serve up." "I hope I have something to serve up."
226 00:11:34,360 00:11:37,080 So, I had to take that out and get it into the curry So, I had to take that out and get it into the curry
227 00:11:37,280 00:11:39,320 to ensure that the flavours were in there. to ensure that the flavours were in there.
228 00:11:39,520 00:11:41,960 So, I'll give a check on it in another 15 minutes, So, I'll give a check on it in another 15 minutes,
229 00:11:42,160 00:11:44,880 and that will be sort of the tell-tale and that will be sort of the tell-tale
230 00:11:45,080 00:11:51,080 if I'm gonna have a... a soft dish or a very firm lamb dish. if I'm gonna have a... a soft dish or a very firm lamb dish.
231 00:11:51,280 00:11:52,920 (LAUGHS) (LAUGHS)
232 00:11:55,600 00:11:58,080 TRAN: I'll start to use the pressure cooker now. TRAN: I'll start to use the pressure cooker now.
233 00:11:58,280 00:12:00,800 I moved the beef to the pressure cooker I moved the beef to the pressure cooker
234 00:12:01,000 00:12:04,360 because I was worried my beef not be tender. because I was worried my beef not be tender.
235 00:12:06,240 00:12:08,720 I think I don't have enough time to make the beef soft. I think I don't have enough time to make the beef soft.
236 00:12:08,920 00:12:10,360 I need to cook faster. I need to cook faster.
237 00:12:11,640 00:12:14,160 I have some time to cook the rice I have some time to cook the rice
238 00:12:14,360 00:12:16,920 and do the salad for the side dish. and do the salad for the side dish.
239 00:12:17,160 00:12:20,640 I do the mango salad because, in Thailand, everyone loves mango salad. I do the mango salad because, in Thailand, everyone loves mango salad.
240 00:12:20,840 00:12:25,080 A bit sour, a bit sweet, a bit tasty, and then mix it up. A bit sour, a bit sweet, a bit tasty, and then mix it up.
241 00:12:25,280 00:12:28,480 So we have rice, curry and mango salad - yum! So we have rice, curry and mango salad - yum!
242 00:12:29,520 00:12:32,120 My salad is done. I quite like it. My salad is done. I quite like it.
243 00:12:32,320 00:12:33,800 Yum. Yum.
244 00:12:35,640 00:12:38,200 YALL: Because I'm doing a vegetable version of massaman curry, YALL: Because I'm doing a vegetable version of massaman curry,
245 00:12:38,400 00:12:39,680 it should have, like, a creaminess. it should have, like, a creaminess.
246 00:12:39,880 00:12:42,640 A little bit of cream - not too heavy, though. From peanuts. A little bit of cream - not too heavy, though. From peanuts.
247 00:12:43,840 00:12:47,200 It should not be too thick - like, gravy kind of thick. It should not be too thick - like, gravy kind of thick.
248 00:12:47,400 00:12:49,560 It should be, like, a little bit loose curry. It should be, like, a little bit loose curry.
249 00:12:50,640 00:12:54,120 Just put some more stock in there, some coconut cream, season it. Just put some more stock in there, some coconut cream, season it.
250 00:12:54,320 00:12:55,920 Tamarind water? Tamarind water?
251 00:12:57,080 00:12:58,520 Add your veg. Add your veg.
252 00:12:59,840 00:13:03,800 With the kipfler potato, we cook it to the point of just cooked. With the kipfler potato, we cook it to the point of just cooked.
253 00:13:04,000 00:13:04,800 Yeah. Yeah.
254 00:13:05,040 00:13:07,960 With the fennel and baby corn, just put them through the curry to warm it up. With the fennel and baby corn, just put them through the curry to warm it up.
255 00:13:10,400 00:13:11,920 How's it taste? How's it taste?
256 00:13:13,200 00:13:15,040 It's good. It's good.
257 00:13:15,240 00:13:16,680 See how we go. See how we go.
258 00:13:18,480 00:13:22,120 NAKARIN: So, I choose to use chicken breast with the skin on NAKARIN: So, I choose to use chicken breast with the skin on
259 00:13:22,320 00:13:26,080 to get the colour and the texture of the skin on it, to get the colour and the texture of the skin on it,
260 00:13:26,280 00:13:30,240 and then I cook the rest of the chicken in the curry sauce. and then I cook the rest of the chicken in the curry sauce.
261 00:13:31,640 00:13:34,520 There's a big risk using pineapple and chicken. There's a big risk using pineapple and chicken.
262 00:13:34,720 00:13:36,960 Hopefully, this risk will pay off. Hopefully, this risk will pay off.
263 00:13:37,160 00:13:38,600 Oh... Oh...
264 00:13:43,840 00:13:46,160 DAN HONG: And this is your potato mash here? Yes. DAN HONG: And this is your potato mash here? Yes.
265 00:13:49,040 00:13:50,600 Coconut milk in there? Yes. Coconut milk in there? Yes.
266 00:13:50,800 00:13:52,480 Interesting. Interesting. Interesting. Interesting.
267 00:13:52,680 00:13:57,600 It's gonna be my signature dish that I'm gonna cook for my friends later. It's gonna be my signature dish that I'm gonna cook for my friends later.
268 00:13:59,680 00:14:01,680 There's just under 10 minutes left, guys. There's just under 10 minutes left, guys.
269 00:14:01,880 00:14:03,200 (CAT EXHALES HEAVILY) (CAT EXHALES HEAVILY)
270 00:14:03,400 00:14:05,920 So, the personal touches I'm gonna be adding to the dish So, the personal touches I'm gonna be adding to the dish
271 00:14:06,120 00:14:07,400 will be the pancakes, will be the pancakes,
272 00:14:07,600 00:14:09,440 'cause you don't often see massaman curry 'cause you don't often see massaman curry
273 00:14:09,640 00:14:12,080 served with little flatbread pancakes. served with little flatbread pancakes.
274 00:14:12,280 00:14:15,200 Sort of a bit like making a taco. (LAUGHS) Sort of a bit like making a taco. (LAUGHS)
275 00:14:15,400 00:14:17,200 You can have it with cucumber relish, You can have it with cucumber relish,
276 00:14:17,400 00:14:20,400 so I've just decided to add that in as well. so I've just decided to add that in as well.
277 00:14:21,440 00:14:23,120 Just gives it a little bit of freshness. Just gives it a little bit of freshness.
278 00:14:23,320 00:14:27,160 But I felt like I was really up against it with the lamb. But I felt like I was really up against it with the lamb.
279 00:14:28,640 00:14:31,120 Fingers crossed. I have to check and see. Fingers crossed. I have to check and see.
280 00:14:31,320 00:14:32,800 I really want to ensure there's depth, I really want to ensure there's depth,
281 00:14:33,000 00:14:34,560 that it melts in your mouth, that it melts in your mouth,
282 00:14:34,760 00:14:37,840 that it tastes like it's been cooking for eight hours. that it tastes like it's been cooking for eight hours.
283 00:14:40,600 00:14:41,960 Oh, my God. Oh, my God.
284 00:14:42,160 00:14:43,480 (LAUGHS) (LAUGHS)
285 00:14:43,680 00:14:45,000 The taste is really good. The taste is really good.
286 00:14:45,200 00:14:46,640 Brilliant. Brilliant.
287 00:14:47,840 00:14:49,440 DAN HONG: It smells amazing. DAN HONG: It smells amazing.
288 00:14:49,640 00:14:52,160 Five minutes before we need your plate on the pass! Five minutes before we need your plate on the pass!
289 00:14:52,360 00:14:54,320 TRAN: Beautiful! I love it. TRAN: Beautiful! I love it.
290 00:14:54,520 00:14:56,760 How we can get it out? This way? Yay! How we can get it out? This way? Yay!
291 00:14:56,960 00:14:58,640 Perfect. Perfect.
292 00:14:58,840 00:15:00,520 Perfecto, perfecto. Perfecto, perfecto.
293 00:15:00,720 00:15:02,280 That's what we like. That's what we like.
294 00:15:02,480 00:15:04,440 I might check the texture. I might check the texture.
295 00:15:04,640 00:15:06,080 It is... It is...
296 00:15:08,680 00:15:10,280 Perfect. Soft. I love it. Perfect. Soft. I love it.
297 00:15:12,320 00:15:16,160 MARK OLIVE: You should be really thinking about getting stuff onto the pass now. MARK OLIVE: You should be really thinking about getting stuff onto the pass now.
298 00:15:17,360 00:15:19,520 YALL: I'm very happy with the massaman curry. YALL: I'm very happy with the massaman curry.
299 00:15:19,720 00:15:21,000 The colour was good. The colour was good.
300 00:15:21,200 00:15:23,760 That's the first indication, when you look at the colour of the curry, That's the first indication, when you look at the colour of the curry,
301 00:15:23,960 00:15:25,320 how depth of flavour you're gonna have. how depth of flavour you're gonna have.
302 00:15:25,520 00:15:27,960 One minute, people. You have one minute. One minute, people. You have one minute.
303 00:15:29,480 00:15:31,880 I just put the sauce on the bottom of my bowl I just put the sauce on the bottom of my bowl
304 00:15:32,080 00:15:35,360 and then I put the smashed potato, chicken breast, and then I put the smashed potato, chicken breast,
305 00:15:35,560 00:15:37,840 and then garnished with coconut cream and then garnished with coconut cream
306 00:15:38,040 00:15:41,960 with palm leaf, chilli and deep-fried shallot. with palm leaf, chilli and deep-fried shallot.
307 00:15:44,960 00:15:46,520 Has he got coconut cream on it? Has he got coconut cream on it?
308 00:15:49,160 00:15:50,760 Come on, guys. Hustle. Come on, guys. Hustle.
309 00:15:54,640 00:15:56,240 (SIGHS) That was epic. (SIGHS) That was epic.
310 00:16:01,720 00:16:04,920 Whatever result comes out, I'm happy for it. Whatever result comes out, I'm happy for it.
311 00:16:05,120 00:16:07,000 (APPLAUSE) (APPLAUSE)
312 00:16:07,200 00:16:09,840 I really, really want to win. (LAUGHS) I really, really want to win. (LAUGHS)
313 00:16:10,040 00:16:11,480 Amazing with that thing. Amazing with that thing.
314 00:16:11,680 00:16:12,960 TRAN: That's nice! Amazing. TRAN: That's nice! Amazing.
315 00:16:13,160 00:16:14,440 Thank you! Thank you!
316 00:16:14,640 00:16:16,160 I want a massaman taco. I want a massaman taco.
317 00:16:17,240 00:16:19,800 Coming out on top would be... brilliant. Coming out on top would be... brilliant.
318 00:16:26,400 00:16:28,040 MAEVE O'MEARA: It's been a tough competition MAEVE O'MEARA: It's been a tough competition
319 00:16:28,240 00:16:30,120 between our three remaining home cooks between our three remaining home cooks
320 00:16:30,320 00:16:33,160 and the station chef from Easy Tiger. and the station chef from Easy Tiger.
321 00:16:33,360 00:16:37,680 They've just created their best take on the Thai favourite massaman curry. They've just created their best take on the Thai favourite massaman curry.
322 00:16:37,880 00:16:40,400 Now judge Melissa will taste their creations Now judge Melissa will taste their creations
323 00:16:40,600 00:16:44,520 without knowing if it was made by a home cook or by the professional. without knowing if it was made by a home cook or by the professional.
324 00:16:44,720 00:16:47,560 Wow! Well, it smells fantastic in here. Wow! Well, it smells fantastic in here.
325 00:16:47,760 00:16:51,400 So I hope that it tastes as good as it smells. So I hope that it tastes as good as it smells.
326 00:16:51,600 00:16:54,320 DAN HONG: This is a vegetarian massaman curry. DAN HONG: This is a vegetarian massaman curry.
327 00:16:55,440 00:16:58,080 Well, I was just about to say, "Where's the meat?" Well, I was just about to say, "Where's the meat?"
328 00:16:58,280 00:17:01,320 And now I know - it's not here. And now I know - it's not here.
329 00:17:01,520 00:17:05,320 I am expecting meaty textures, I am expecting meaty textures,
330 00:17:05,520 00:17:08,000 but I'm open to it. but I'm open to it.
331 00:17:22,440 00:17:25,520 This has a lot of flavour going for it! This has a lot of flavour going for it!
332 00:17:25,720 00:17:28,560 It has spice, it has warmth, It has spice, it has warmth,
333 00:17:28,760 00:17:33,800 it has a round flavour that I was looking for in a massaman. it has a round flavour that I was looking for in a massaman.
334 00:17:34,000 00:17:38,000 Unfortunately, the potato hasn't broken apart. Unfortunately, the potato hasn't broken apart.
335 00:17:38,200 00:17:40,760 But, overall, the flavour was there, But, overall, the flavour was there,
336 00:17:40,960 00:17:42,680 and that's what we're looking for. and that's what we're looking for.
337 00:17:43,960 00:17:49,120 MARK OLIVE: Melissa, beef and potato massaman curry with green mango salad. MARK OLIVE: Melissa, beef and potato massaman curry with green mango salad.
338 00:17:50,440 00:17:52,280 This is how I'm going to measure how tender it is. This is how I'm going to measure how tender it is.
339 00:17:52,480 00:17:54,760 OK. One utensil only. OK. One utensil only.
340 00:17:56,440 00:17:57,720 Wow! Wow. Wow! Wow.
341 00:17:57,920 00:18:00,280 Yes! Look at that. Yes! Look at that.
342 00:18:02,320 00:18:03,920 Looks great. Mmm. Looks great. Mmm.
343 00:18:12,520 00:18:14,360 The beef - tender. The beef - tender.
344 00:18:14,560 00:18:16,640 The potatoes - tender. The potatoes - tender.
345 00:18:16,840 00:18:18,880 Flavour-wise, quite sound. Flavour-wise, quite sound.
346 00:18:19,080 00:18:21,600 If anything, a little heavy-handed with the coconut cream. If anything, a little heavy-handed with the coconut cream.
347 00:18:21,800 00:18:26,440 But I really liked the green mango salad, that chilli spice. But I really liked the green mango salad, that chilli spice.
348 00:18:26,640 00:18:28,480 Quite a solid curry. Quite a solid curry.
349 00:18:30,200 00:18:33,960 This is lamb shank massaman curry with cucumber relish. This is lamb shank massaman curry with cucumber relish.
350 00:18:35,000 00:18:38,720 The idea behind this plate was to be like a taco meal. The idea behind this plate was to be like a taco meal.
351 00:18:40,680 00:18:43,520 That looks pretty tender to me. Mmm! That looks pretty tender to me. Mmm!
352 00:18:54,200 00:18:55,640 (SIGHS) (SIGHS)
353 00:18:58,440 00:19:02,320 Cooking meat on the bone is the best idea ever. Cooking meat on the bone is the best idea ever.
354 00:19:02,520 00:19:07,160 It keeps the meat tender, it keeps the flavour, the body is there. It keeps the meat tender, it keeps the flavour, the body is there.
355 00:19:07,360 00:19:10,720 And tearing off the lamb, putting it in the little pancake, And tearing off the lamb, putting it in the little pancake,
356 00:19:10,920 00:19:12,560 topping it with the relish... topping it with the relish...
357 00:19:12,760 00:19:14,040 This was fun! This was fun!
358 00:19:14,240 00:19:15,520 She's happy. (LAUGHS) She's happy. (LAUGHS)
359 00:19:15,720 00:19:18,280 Mm. And we should be 'shankful'. (LAUGHS) Mm. And we should be 'shankful'. (LAUGHS)
360 00:19:20,560 00:19:23,000 This is a chicken massaman curry. This is a chicken massaman curry.
361 00:19:24,040 00:19:27,760 Well, I have never consumed a CHICKEN massaman Well, I have never consumed a CHICKEN massaman
362 00:19:27,960 00:19:30,560 and giant quenelle of potato. and giant quenelle of potato.
363 00:19:32,080 00:19:34,520 Whether or not this all comes together... Whether or not this all comes together...
364 00:19:34,720 00:19:36,200 ..I guess we'll find out. ..I guess we'll find out.
365 00:19:36,400 00:19:38,200 Exactly. Exactly.
366 00:19:38,400 00:19:39,840 OK. OK.
367 00:19:41,320 00:19:44,520 Success - no knife needed. Success - no knife needed.
368 00:19:47,640 00:19:50,120 What fruit is in this?! What fruit is in this?!
369 00:19:50,320 00:19:52,360 It's pineapple. OK! It's pineapple. OK!
370 00:19:52,560 00:19:55,000 What do you think of that? OK. What do you think of that? OK.
371 00:19:56,440 00:19:58,040 It was pretty delicious. It was pretty delicious.
372 00:19:58,240 00:20:00,320 It had spice, it had sweetness. It had spice, it had sweetness.
373 00:20:00,520 00:20:02,400 The chicken was tender. The chicken was tender.
374 00:20:02,600 00:20:04,680 The potato was kind of cool. The potato was kind of cool.
375 00:20:04,880 00:20:08,480 And pineapple, it lends sweetness And pineapple, it lends sweetness
376 00:20:08,680 00:20:14,200 and the enzymes break down and help things become tender - and the enzymes break down and help things become tender -
377 00:20:14,400 00:20:16,160 so that's not crazy at all. so that's not crazy at all.
378 00:20:16,360 00:20:18,000 It's up to you to decide. It's up to you to decide.
379 00:20:18,200 00:20:19,880 It certainly is. Good luck. It certainly is. Good luck.
380 00:20:27,360 00:20:30,400 MAEVE O'MEARA: Our three home cooks have just taken on station chef Yall MAEVE O'MEARA: Our three home cooks have just taken on station chef Yall
381 00:20:30,600 00:20:33,160 with a classic Thai massaman curry. with a classic Thai massaman curry.
382 00:20:34,200 00:20:36,400 Judge Melissa has tasted all four dishes Judge Melissa has tasted all four dishes
383 00:20:36,600 00:20:38,200 without knowing who cooked what, without knowing who cooked what,
384 00:20:38,400 00:20:40,840 so now it's the moment of truth. so now it's the moment of truth.
385 00:20:43,680 00:20:45,040 So, how's everybody feeling? So, how's everybody feeling?
386 00:20:45,240 00:20:46,360 ALL: Good. ALL: Good.
387 00:20:46,560 00:20:48,280 I feel very happy to put it down, I feel very happy to put it down,
388 00:20:48,480 00:20:52,160 for you to try our home traditional food. for you to try our home traditional food.
389 00:20:52,360 00:20:54,720 Yall, do you think you've done enough? Yall, do you think you've done enough?
390 00:20:54,920 00:20:58,120 I'm feeling quite good - like, quite happy with what I've put up. I'm feeling quite good - like, quite happy with what I've put up.
391 00:20:58,320 00:21:00,920 Jarrod, are you proud of what Yall's done tonight? Jarrod, are you proud of what Yall's done tonight?
392 00:21:01,120 00:21:05,200 Yeah. I think it's exactly what you'd see at Easy Tiger. Yeah. I think it's exactly what you'd see at Easy Tiger.
393 00:21:06,480 00:21:12,600 Well, what I love about massaman is depth of flavour, bigness, richness, Well, what I love about massaman is depth of flavour, bigness, richness,
394 00:21:12,800 00:21:18,680 that fine balance that you look for when it comes to a great Thai dish. that fine balance that you look for when it comes to a great Thai dish.
395 00:21:18,880 00:21:22,120 So, for me, the best plate on the pass was... So, for me, the best plate on the pass was...
396 00:21:26,520 00:21:30,200 ..the lamb shank massaman curry with cucumber relish. ..the lamb shank massaman curry with cucumber relish.
397 00:21:30,400 00:21:32,680 (APPLAUSE) (APPLAUSE)
398 00:21:32,880 00:21:34,240 Was that yours? Was that yours?
399 00:21:34,440 00:21:35,880 That was mine! (LAUGHS) That was mine! (LAUGHS)
400 00:21:38,120 00:21:40,280 Wow! Wow! Wow! Wow! Wow! Wow!
401 00:21:40,480 00:21:42,560 Well done, Cat. Thank you. Well done, Cat. Thank you.
402 00:21:42,760 00:21:43,960 That was really intense. That was really intense.
403 00:21:44,160 00:21:46,320 And I can't believe I beat a chef! Oh, my God! And I can't believe I beat a chef! Oh, my God!
404 00:21:46,520 00:21:48,320 (LAUGHTER) Congratulations. (LAUGHTER) Congratulations.
405 00:21:48,520 00:21:50,320 (LAUGHS) Thank you. (LAUGHS) Thank you.
406 00:21:50,520 00:21:54,960 This showed great understanding of a massaman. This showed great understanding of a massaman.
407 00:21:55,160 00:21:56,920 I had so much fun eating it. I had so much fun eating it.
408 00:21:57,160 00:22:00,640 And I think, if you can't have fun, why are you eating? Yeah. And I think, if you can't have fun, why are you eating? Yeah.
409 00:22:01,680 00:22:06,920 Well, Mel, what plate did not live up to your expectations? Well, Mel, what plate did not live up to your expectations?
410 00:22:14,280 00:22:18,800 The beef and potato massaman with the green mango salad. The beef and potato massaman with the green mango salad.
411 00:22:19,000 00:22:20,280 That's mine. That's mine.
412 00:22:20,480 00:22:22,840 I'm sorry, Tran. That's alright. I'm sorry, Tran. That's alright.
413 00:22:23,040 00:22:25,600 Yeah. I'm OK. Yeah. Yeah. I'm OK. Yeah.
414 00:22:25,800 00:22:27,160 It's good to be here. It's good to be here.
415 00:22:27,360 00:22:28,760 It's good to cook with the chef It's good to cook with the chef
416 00:22:28,960 00:22:30,840 and meeting the new friends, and meeting the new friends,
417 00:22:31,040 00:22:32,640 so I'm very happy. so I'm very happy.
418 00:22:32,840 00:22:35,160 Well, there was a lot to be happy about, Well, there was a lot to be happy about,
419 00:22:35,360 00:22:39,960 because the beef was fork-tender, the potatoes were perfectly cooked. because the beef was fork-tender, the potatoes were perfectly cooked.
420 00:22:40,160 00:22:43,680 The flavours were there - I just wanted to see and taste more. The flavours were there - I just wanted to see and taste more.
421 00:22:43,880 00:22:45,120 Thank you, Melissa. Thank you, Melissa.
422 00:22:45,320 00:22:48,520 Sorry, Tran. That means you are going home tonight. Sorry, Tran. That means you are going home tonight.
423 00:22:48,720 00:22:51,440 But congratulations to Cat - But congratulations to Cat -
424 00:22:51,640 00:22:56,080 you got best plate on the pass and you beat Easy Tiger tonight. you got best plate on the pass and you beat Easy Tiger tonight.
425 00:22:56,280 00:22:57,800 So you get this trophy! So you get this trophy!
426 00:22:58,000 00:22:59,960 Whoo! Yeah! Whoo! Yeah!
427 00:23:01,920 00:23:05,640 CAT: I'm really proud, and I was so happy that I was able to make my mum proud CAT: I'm really proud, and I was so happy that I was able to make my mum proud
428 00:23:05,840 00:23:07,440 because this dish means a lot to her. because this dish means a lot to her.
429 00:23:07,640 00:23:11,280 So, yeah, I really feel like I'm wearing the family badge of honour. So, yeah, I really feel like I'm wearing the family badge of honour.
430 00:23:11,480 00:23:12,760 (LAUGHS) (LAUGHS)
431 00:23:12,960 00:23:14,240 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
432 00:23:14,440 00:23:16,160 CAT: I'm cooking snapper dumpling tom yum soup. CAT: I'm cooking snapper dumpling tom yum soup.
433 00:23:16,360 00:23:17,640 MARK OLIVE: Push it, girlfriend. MARK OLIVE: Push it, girlfriend.
434 00:23:17,840 00:23:20,200 MELISSA LEONG: It's sour, salty, hot - that's what you're looking for. MELISSA LEONG: It's sour, salty, hot - that's what you're looking for.
435 00:23:20,400 00:23:23,760 I've got my secret ingredient, so my dream has come true! I've got my secret ingredient, so my dream has come true!
436 00:23:23,960 00:23:26,520 JARROD: As long as it's hot, sour, aromatic, I think it's in the bag. JARROD: As long as it's hot, sour, aromatic, I think it's in the bag.
437 00:23:26,720 00:23:28,600 DAN HONG: Whether that be from a chef or a home cook, DAN HONG: Whether that be from a chef or a home cook,
438 00:23:28,800 00:23:30,160 it's pretty damn impressive. it's pretty damn impressive.
439 00:23:30,360 00:23:31,960 And later in the week, And later in the week,
440 00:23:32,160 00:23:35,920 join me for a modern take on Thai cuisine at restaurant Easy Tiger. join me for a modern take on Thai cuisine at restaurant Easy Tiger.
441 00:23:36,120 00:23:37,440 It's so yummy! It's so yummy!
442 00:23:37,640 00:23:38,920 What a surprise! What a surprise!
443 00:23:39,120 00:23:41,960 I can see why your customers absolutely love it. I can see why your customers absolutely love it.